Bacon, Cheddar and Chive Mini-Muffins

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Try these for breakfast with a bowl of fruit, as an afternoon snack with a tall, cool iced tea, instead of cornbread with a cup of chili or with your go cup of coffee on the run on your way out of the house for work or school. You’ll be surprised how quickly these will disappear.

Buttermilk, Bacon, Cheddar and Chive Mini-Muffins

Makes about 36 Mini-Muffins

Ingredients:

6 slices of bacon, diced, cooked in a sauté pan until browned, and drained on paper towels
2 cups of grated sharp cheddar cheese
3 cups all-purpose flour
2 tablespoons snipped fresh chives
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted and set aside to cool for 10 minutes
2 large eggs
2 cups buttermilk
A dash or two of your favorite hot sauce (optional)

Preparation:

430Bacon Cheddar Muffing-1

Preheat the oven to 375 degrees and lightly grease three mini-muffin pans. In a medium mixing bowl, stir together the flour, chives, sugar, baking powder, baking soda and salt.

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In another medium mixing bowl, whisk the eggs, melted butter, and hot sauce (if using) together. Add half the dry ingredients and half of the buttermilk and mix to combine, then the other half of the dry mix and the other half of the buttermilk. Stir in the bacon and the cheddar, mix well and fill the muffin tins. Bake in the middle of the oven for 20 to 25 minutes or until lightly browned. Cool on racks and serve hot, warm or at room temperature.

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